As I get ready for holiday/bikini season (i have been very spoiled and have a few – well 8, amazing trips planned this year!) i am being extra healthy focussing on portion size, nutrition and a good balance between protein and carbs.
After my workout I needed a good fill of protein to recover and carbs for energy and a few portions of good old greens! This recipe is inspired from Jamie Oliver’s superfood book and super it is!
Seabass is an excellent source of protein and is packed with vitamins A, D and E. It contains a good balance of fats as it isnt too oily but its omega-3 oils are anti-inflammatory and immunity enhancing so good fats!
The greens in this recipe are primarily asparagus and peas. Asparagus is in season now (feb until june) encourages a healthy gut, boosts energy and contains lots of antioxidents good for the skin and good for the heart. Peas are rich im vitamin C, helps with digestion and a good source of iron too which also boosts energy.
2 Seabass fillets
1 medium Potato
2 handfuls Spinach
8 large Mint Leaves
1 handful low fat grated mature cheddar
1 Red Chilli – sliced
Dice the potato and pop on the stove to boil. Keep 4 asparagus aside, chop the rest and pop into boil with 3/4 of the peas.
Whilst they cook, shred the remaining asparagus with a peeler and mix with the chilli, remaining peas and a little lemon juice. Put to one side.
Sieve the potatoes, asparagus and peas when cooked, add in the spinach, mint and cheese and pulse to a chunky mash. Leave in a warm oven whilst you cook yhe seabass.
Keeping the seabass simple, i brushed with olive oil and drizzled with a little lemon juice and fry skin side down for a few minutes, covering with some damp greaseproof paper for a final couple of minutes to steam cook the other side whilst keeping the skin crispy.
To plate up, serve the salad alongside the mash with the seabass on top and another little drizzle of lemon juice.